$70/Week Challenge - Day Four: One-Pot-$5-Wednesday-Night-No-Hassle Chicken Fried Rice

It simply does not get easier than this recipe.  This may very well be the recipe I take from this challenge and add to my weekly repertoire.  One pot.  Simple prep. Six servings for under five bucks and  dinner on the table in about 20 minutes???  What more can one ask for through the week?  Did I mention the kids licked their plates?   Enjoy! 

Ingredients

• 1 lb skinless, boneless chicken breasts, cut into 1/2" cubes
• 1 double box of Rice and Macaroni product (available everywhere, even outside of San Francisco)
• 2 T butter
• 3 T canola oil
• 1 T sesame oil
• 4 C water
• 1 C Chow Mein Noodles
• 1 8 oz can of mushroom stems and pieces, low sodium, drained
• 1 egg, whisked
• 1 t garlic powder
• salt and pepper to taste

1. Liberally salt and pepper chicken, and evenly coat with garlic powder.
2. Saute chicken in 2 T canola oil over medium high heat until browned.
3. Add butter, sesame oil and additional canola oil with rice/macaroni product.
4. Stir frequently until the macaroni starts to brown.
5. Following package directions, add flavor packet and four cups of water, along with mushrooms.
6. Bring to a boil. 
7. Cover and reduce heat to low. 
8. Cook for 18 minutes, or until most of the liquid has been absorbed.
9. Add whisked egg and stir.
10. Re-cover and cook for an additional two minutes.
11. Form rice mixture in a 1 C measuring cup and top with Chow Mein Noodles.  Serve with a nice salad (a sesame-mandarin orange-ginger dressing pairs perfectly).    
12. Enjoy! 

Bacon Tomato Frittata and a "Peace" of Toast

Ingredients:

• 7 large eggs
• 6 fresh basil leaves, julienned
• 5 strips of crisp bacon, crumbled
• 2 vine ripe tomatoes, cut into 1/4" slices
• 1 C whole milk ricotta cheese
• 1/3 C heavy cream (or half and half, but I find the cream adds a rich decadent character)
• 1/4 C Parmesan cheese
• 1/2 t garlic powder
• 1/4 t red and black pepper blend (found in the spice aisle at the grocery store)
• 1/4 t salt

See Step Six

1. Preheat oven to 375 degrees.
2. Whisk together cream and eggs until smooth.
3. Stir in remaining ingredients (reserve the tomato slices) until well combined.
4. Grease a large oven proof skillet with butter or cooking spray.
5. Add mixture to pan.
6. Place tomato slices along the inside perimeter of the pan and cover.
7. Bake on the middle rack of oven for 40-45 minutes (in researching frittata recipes, I found that many call for 450 degrees for 20 minutes;  however, in creating my recipe, I found the frittata loses moisture when cooked higher and faster).
8. Insert a toothpick in the center of the frittata and make sure it comes out dry.
9. Remove pan from the oven and allow to cool for at least 10 minutes.
10. Carefully run a butter knife along the circumference of the pan and then gently run a spatula around the bottom to release the frittata from the pan.
11. Place a large cutting board or plate on top of the pan and flip.
12. Remove pan.
13. Place serving dish atop the fritatta and flip again.
14. Serve with a whole grain toast cut into a fun kid-friendly shape (they never eat the crust anyway) and a piece of fruit.  It is breakfast for dinner in a whole new way! 

Homemade Ground Beef "Assistant"- Stroganoff Style

 

 

Ingredients:

• 1 lb elbow pasta
• 1.25 lb lean ground beef or ground turkey
• 2 T canola oil or olive oil
• 1 T unsalted butter (note:  2 T are pictured as I typically reserve 1 serving of pasta and keep it plain with the other T butter just in case one of the munchkins is not in the mood for anything other than pasta...and then watch as they eat this recipe anyway)
• 2 T flour
• 1/2 C sour cream
• 1/2 C half and half
• 1 14 1/2 oz can of beef broth (homemade beef stock would be tastier)
• 1/4 t each: salt, pepper, onion powder, garlic powder, nutmeg (dried)
• (optional) 1 4 oz can of diced portabello mushrooms, drained (can be found in any grocery store in the canned vegetable section)

1. Bring 4 quarts water to a rolling boil in a stock pot (most recipes call for five, but I find four is sufficient).
2. Liberally salt the water (this is your only opportunity to flavor the pasta itself).
3. Add pasta and stir occasionally until al dente (about 7-8 minutes depending on the brand). Drain and set aside.
4. In a skillet over medium high heat, add 1 T canola oil, meat and salt/pepper to taste. Cook until thoroughly browned.
5. Remove meat with a slotted spoon and set aside.  Drain fat.
6. Make Roux, following the technique and recipe in below vlog demo (press play to view):

   

7. Add beef stock to roux and bring to a boil and then reduce heat to low. 
8. Whisk in cream and sour cream, stirring continuously to well combine.
9. Add remaining spices.
10. Add meat and pasta to sauce and combine well.
11. Simmer uncovered on low for an additional 5-10 minutes.
12. Mix in portabello mushrooms if desired.
13. Garnish with parsley and serve with a side of spinach lightly sauteed in olive oil with garlic powder and salt/pepper formed in a heart cookie cutter (and make it large--the more on the plate, the more they will feel they need to eat to make a dent) and an apple slice or two (you'll be amazed at how well this works getting your kids to eat).

ENJOY!!

Disclaimer:  I in no way guarantee your kids will eat the spinach, but it works more than it does not work and is certainly worth a try :)  Try making this for your self or your family and let us know how it turns out!